What You Need to Know
The technique involves slowly adding olive oil to egg yolks while whisking, creating a stable emulsion through the formation of a complex network of lipids and proteins.
This technique is unique to Italian cuisine and is used to create a variety of sauces, such as mayonnaise and aioli.
Key Parameters
Equipment
whiskmixing bowlgraduated container for oil
Steps
- 1.
Aioli Provençal (Provence, France): Forms the base emulsion for garlic-infused mayonnaise
- 2.
Carbonara sauce (Rome, Italy): Creates the creamy texture when emulsifying pasta water with egg yolks
- 3.
Avgolemono (Greece): Emulsifies lemon juice into egg yolks for soup thickening
The Science
Primary Reaction
emulsification